Bring on summer!

It seems like it was an exceptionally long, cold winter here in Idaho Falls but with the weather forecast for the holiday weekend ahead looking to be in the mid 70’s, I think we have turned the corner and summer just might be in sight. This is the weekend to pull out the patio furniture, start filling pots with flowers and of course, dust off the barbecue.

And while we love burgers and steaks here in Idaho, once summer does finally kick in it’s known to get hot in these parts, and it’s always good to have some lighter options in the recipe box. I discovered grilling bread a few years ago and now I just can’t get enough! And you might be surprised what a packet of dry Idahoan Roasted Garlic Mashed Potatoes does to boost the flavor on French bread. This fresh Greek salad is a nice accompaniment to the crusty bread – full of bright colors with just a little tartness to contrast the garlic butter.

So when planting those pots this weekend I think I’ll tuck some tomatoes and cucumbers in too and look forward to this Greek Salad with grilled Garlic French Bread all summer long. Happy Memorial Day everyone!

Mix the dry package of Idahoan Roasted Garlic Potatoes with the butter until blended. Slice the French bread length wise and generously spread with the roasted garlic mixture. Toast under the broiler until butter spread is melted and toasted on top.

Great on the grill: Spread a small amount of the butter mixture on each slice of the French bread. Place face down on the grill until grill marks appear. Turn over and move to the indirect heat side of the grill and spread generously with more of the butter mixture. Close the lid or cover with foil until butter mixture is melted.

Drain onion from ice water and pat dry with paper towels. In a large bowl combine all salad ingredients, except cheese. Top the French bread with the Greek salad and sprinkle cheese over top. Serve with Tzaziki sauce.

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